Ken Hom's Salad With Curry-Soy Vinaigrette
Published May 1, 1993
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
3 tablespoons Japanese soy sauce
2 tablespoons Dijon mustard
1 teaspoon curry powder
¼ cup sunflower or canola oil
12 cups salad greens, rinsed and dried
1 large tomato, peeled, seeded and cut in strips
3 tablespoons finely chopped fresh chives
Nutritional analysis per serving (6 servings)
4 grams carbs; 105 calories; 6 grams monosaturated fat; 3 grams polyunsaturated fat; 1 gram saturated fat; 10 grams fat; 2 grams fiber; 518 milligrams sodium; 2 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the soy sauce, mustard and curry powder. Beat in the oil.
- Step 2
Place the greens in a bowl, add dressing and toss. Add the tomato and chives, toss again and serve.
Private Notes
Comments
A vinaigrette without an acid component? Looking for a quick dressing to make for the salad with with Asian salmon, first cooked meal In new apartment. Had this saved. Made it with peanut oil. Not bad, but too one-note. Added sesame seeds, garlic and ginger powders (out of fresh on those). Somewhat better. Good in a pinch. Won’t repeat.
Delicious! Reminded me of the mustard packets that used to come with takeout Chinese food. Will make again and again